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Chana Masala
5 from 186 votes

Chana Masala

Chana Masala combines chickpeas simmered in a tangy and spiced tomato sauce made with a freshly ground blend of onion, jalapeno, ginger, garlic, coriander, and cumin. The dish offers a balance of mildly spicy and sour flavors from tamarind paste, complemented by earthy spices and fresh cilantro. This recipe is ideal when served hot alongside flatbread or rice to soak up the richly flavored sauce.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 115 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Spice Base
  • ½ red onion medium size, chopped
  • 2 jalapeno pepper medium, chopped
  • 1 tablespoons ginger 3-4 small slices of ginger, 1" each, paste
  • 2 cloves garlic substitute with 1-2 teaspoon of minced garlic
  • 1 tablespoon coriander seeds substitute with 2 teaspoon of coriander powder
  • 2 teaspoon cumin seeds substitute with 1 teaspoon of cumin powder
Chana Masala
  • 2 tablespoons vegetable oil
  • ½ onion medium size, chopped
  • 1 can diced tomatoes 14.5 oz - use a basic version
  • 1 teaspoon red chili powder Kashmiri red chili is strong; use paprika or cayenne for a milder spice kick
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt adjust to taste
  • 1 can chickpeas 14.5 oz, low sodium version if possible - drained and rised
  • 1 tablespoon tamarind paste substitute with a tablespoon of lemon juice and 1 teaspoon of brown sugar
  • 1 tablespoon cilantro chopped finely

Instructions

    Cup of Yum
  1. In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay) 
  2. Heat oil on a medium pan, and when hot, saute onions until they're fragrant (about 2-3 minutes)
  3. Now, add the spice blend from the food processor and saute until they're brown  
  4. Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices - this will help deglaze the pan  
  5. Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes 
  6. Garnish with cilantro and serve hot - with flatbread or rice

Notes

  • Keeping jalapeno seeds increases the heat for a spicier dish.
  • Grinding whole spices fresh enhances the aroma and depth of flavor but substituting with powders works fine.
  • Using commercial chole masala powder can replace the custom spice blend for convenience.
  • Add green cardamom and cloves during spice grinding to introduce a sharper, more sour dimension to the dish.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 6g (30%) Sodium 609mg (25%) Potassium 337mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 409IU (8%) Vitamin C 21mg (23%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 115

% Daily Value*

Calories 115kcal 6%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 6g 30%
Sodium 609mg 25%
Potassium 337mg 7%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 409IU 8%
Vitamin C 21mg 23%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.